Seared Shrimp with Spiced Carrot Butter Sauce and Crispy Carrots

Using a mandoline or Y-peeler, shave the large carrot lengthwise into delicate, thin ribbons. Pat the ribbons completely dry with paper towels to prevent splattering during frying.

In a small saucepan, combine the fresh carrot juice, smashed ginger, and star anise. Bring the mixture to a boil over medium-high heat, then lower the heat and simmer aggressively until the juice has reduced to a thick, syrupy consistency of about 60ml. This will take roughly 15 to 20 minutes.

While the sauce reduces, heat the grapeseed oil in a large skillet to 175 C or 350 F. Carefully add the dried carrot ribbons in small batches. Fry until the bubbling subsides and they turn crisp and slightly darker, about 1 to 2 minutes. Use tongs to transfer them to a paper towel-lined plate and season immediately with a pinch of salt. Carefully wipe the skillet clean for the shrimp.

Season the peeled and deveined shrimp evenly with kosher salt and white pepper. Heat the cleaned large skillet over medium-high heat and add the olive oil. Sear the shrimp for 1.5 to 2 minutes per side until they develop a golden crust, turn opaque, and reach an internal temperature of 63 C or 145 F. Remove from heat and set aside.

Remove the reduced carrot juice from the heat. Pour it through a fine mesh strainer into a clean bowl to remove the ginger and star anise, then return the smooth liquid to the saucepan off the heat. Gradually whisk in the cold, cubed butter one piece at a time. The residual heat will melt the butter, creating a glossy, emulsified sauce. Whisk in the lemon juice and adjust seasoning with salt if necessary.

Spoon a generous pool of the rich spiced carrot butter sauce into the center of warmed shallow bowls. Arrange the seared shrimp elegantly over the sauce, and crown the dish with a lofty pile of the crispy carrot ribbons. Serve immediately.